Companion Animals Companion and Comparative Animal Nutrition Chair: Nancy Irlbeck, Colorado State University 203
Welcome. N. Irlbeck, Colorado State University.
Effect of gut-loading time on nutrient content of adult feeder crickets. C. L. Dikeman*, S. D. Plesuk, D. L. Klimek, and L. G. Simmons, Omaha's Henry Doorly Zoo, Omaha, NE.
Effect of supplement type on mineral content of feeder crickets and growth of leaf-tailed geckos. C. L. Dikeman*1, S. Plesuk1, A. Koraleski1, A. DeVries1, K. Bilof , D. Klimek1, J. Krebs1, and L. G. Simmons1, 1Omaha's Henry Doorly Zoo, Omaha, NE, 2University of Illinois, Urbana.
Serum nutrient concentration comparisons between free-ranging and captive giraffe (Giraffa camelopardalis). D. A. Schmidt*1,2, M. R. Ellersieck3, and M. E. Griffin4, 1Lincoln Park Zoo, Chicago, IL, 2Zoological Society of San Diego, San Diego, CA, 3University of Missouri, Columbia, 4Purina Mills, LLC, Saint Louis, MO.
Nutrient digestibility and fecal characteristics of exotic felids fed a beef-based raw diet. B. M. Vester*1, S. L. Burke2, C. L. Dikeman2, L. G. Simmons2, and K. S. Swanson1, 1University of Illinois, Urbana, 2Henry Doorly Zoo, Omaha, NE.
Influence of dietary protein content and source on digestibility patterns and fecal osmolality in dogs differing in body size. J. Nery*1, C. Tournier2, V. Biourge2, H. Dumon1, and P. Nguyen1, 1École Nationale Vétérinaire de Nantes, Nantes, France, 2Royal Canin, Aimargues, France.
Sour milk and sour grapes. G. Richardson, Utah State University, Logan.
Chemical changes that predispose smoked cheddar cheese to calcium lactate crystallization. P. Rajbhandari*, J. Patel, E. Valentine, and P. S. Kindstedt, University of Vermont, Burlington.
Nucleation and growth rates of calcium lactate crystals on smoked cheddar cheese. 1. Effect of storage temperature. J. Patel*, P. Rajbhandari, E. Valentine, and P. S. Kindstedt, University of Vermont, Burlington.
Nucleation and growth rates of calcium lactate crystals on smoked cheddar cheese. 2. Effect of packaging tightness. E. Valentine*, P. Rajbhandari, J. Patel, and P. S. Kindstedt, University of Vermont, Burlington.
Nucleation and growth rates of calcium lactate crystals on smoked cheddar cheese. 3. Effect of cheese surface. J. Patel*, E. Valentine, P. Rajbhandari, and P. S. Kindstedt, University of Vermont, Burlington.
Influence of native pasture feeding time on conjugated linoleic acid content in Ragusano cheese. S. La Terra*1, V. M. Marino1, S. Carpino1, M. Manenti1, and G. Licitra1,2, 1CoRFiLaC, Regione Siciliana, Ragusa, Italy, 2D.A.C.P.A., Catania University, Catania, Italy.
Novel approach for producing process cheese with reduced fat and reduced sodium content. L. E. Metzger and R. Kapoor*, Midwest Dairy Foods Research Center, St. Paul, MN.
Influence of starter bacteria and salt to moisture ratio on calcium lactate crystal formation. S. Agarwal*, J. R. Powers, S. Chen, B. G. Swanson, and S. Clark, Washington State University, Pullman.
Utilization of plant proteinase from Jack fruit (Artocarpus integrifolis) to accelerate the ripening of RAS cheese slurry as a functional food. E. E. El Tanboly* and M. A. El Hofi, National Research Center, Dokki, Cairo, Egypt.
Dairy Foods Cheese I Chair: Douglas Olson, Louisiana State University Agricultural Center 201